In my ongoing pizza tests, I recently made a breakfast pizza; a pie featuring bacon and eggs. Having piece of dough in my fridge (which had turned hard as clay), and following a long night after baking for my micro-bakery, pizza fit my hunger pangs. I left the dough on the counter for six hours. And from this lifeless looking blob, a surprising bubbly and almost maleable dough was turned into a deliciously light, airy and crisp pizza. To my surprise the dough didn’t have any overly sour flavor either, but a deep rich wheat taste. Even more intriguing was the fact the dough was made with supermarket flour, far from high end brand!